2 pounds Small new potatoes Kosher salt 1 Garlic clove, minced 2 tablespoons Grainy mustard 2 tablespoons Apple cider vinegar 1 teaspoon Honey 4 tablespoons Olive oil 1 Lemon, zested 1/4 cup Chopped parsley leaves 1/4 cup Chopped dill 1/2 Bunch of chives
Place the raw potatoes into a pot of cold water and season with a generous two pinches of salt. Bring to a boil, and then turn down to a simmer. Simmer gently until the potatoes are just tender, about 15 minutes. Let the potatoes cool and then cut in half, lengthwise.
Preheat the grill or grill pan to medium heat. Toss the potatoes in 1 tablespoon of the olive oil. Season with salt and pepper and place on the grill, cut side down. Cook the potatoes just to get crispy grill marks all over, about 3 minutes per side.
Meanwhile, start the vinaigrette: place the garlic, mustard, apple cider vinegar, and honey into a large bowl and season with salt and pepper. Drizzle in the olive oil and whisk all of the ingredients until smooth.
Remove the potatoes from the grill and add straight into the vinaigrette. Toss to coat. Let the potatoes cool to room temp and then stir in all of the herbs and lemon zest. Serve.
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